期刊论文

中文

农产品加工

1671-9646

2016

4

17-19,22

10.16693/j.cnki.1671-9646(X).2016.04.005

本校为第一机构

以优质成熟的菠萝为原料,将发酵后的菠萝液与新鲜的菠萝原液进行调配得到新型的菠萝低醇饮料。重点对发酵菌种、产品配方和热灌装温度进行研究。结果表明,菠萝的最适发酵菌种为安琪酵母,产品的菠萝发酵液与菠萝原液的配比为50∶50,白砂糖最适添加量为6%,并最终确定了产品最佳热灌装温度为70℃。

Use the high quality and mature pineapple as the raw material,after fermentation of pineapple wine with fresh pineapple juice to get a new type of pineapple low alcohol drinks. Strains for fermentation, the product formula and the temperature of the hot filling are studied in this paper. The results show that the optimal fermentation of pineapple strains for Anqi yeast. Product pineapple fermentation of base liquor and blending ratio of pineapple juice as a 50∶50,white granulated sugar the optimum adding amount is 6%,and ultimat...